scholarly journals Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

PLoS ONE ◽  
2021 ◽  
Vol 16 (11) ◽  
pp. e0260024
Author(s):  
Huawei Yuan ◽  
Wenhao Chen ◽  
Yuanlin Chen ◽  
Lian Wang ◽  
Chao Zhang ◽  
...  
Keyword(s):  
Isoamyl Alcohol ◽  
Rice Wine ◽  
Wine Production ◽  
Flavor Compound ◽  
Suitable Candidate ◽  
Alcohol Production ◽  
Isolation And Characterization ◽  
Fusel Alcohols ◽  
Yeast Strains

Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.

scholarly journals Isolation and characterization of ethanol tolerant yeast strains

2013 ◽  
Vol 9 (8) ◽  
pp. 421-425 ◽  
Author(s):  
Chiranjeevi Tikka ◽  
◽  
Hari Prasad Osuru ◽  
Navya Atluri ◽  
Praveen Raghavulu ◽  
...  
Keyword(s):  
Isolation And Characterization ◽  
Yeast Strains

scholarly journals Isolation and characterization of awamori yeast mutants with l-leucine accumulation that overproduce isoamyl alcohol

2015 ◽  
Vol 119 (2) ◽  
pp. 140-147 ◽  
Author(s):  
Hiroshi Takagi ◽  
Keisuke Hashida ◽  
Daisuke Watanabe ◽  
Ryo Nasuno ◽  
Masataka Ohashi ◽  
...  
Keyword(s):  
Isoamyl Alcohol ◽  
Isolation And Characterization ◽  
Yeast Mutants

scholarly journals Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology

mBio ◽  
2019 ◽  
Vol 10 (2) ◽  
Author(s):  
Tzemach Aouizerat ◽  
Itai Gutman ◽  
Yitzhak Paz ◽  
Aren M. Maeir ◽  
Yuval Gadot ◽  
...  
Keyword(s):  
Ancient Dna ◽  
Residue Analysis ◽  
Fermented Food ◽  
Yeast Cells ◽  
Fermented Beverages ◽  
Isolation And Characterization ◽  
Yeast Strains ◽  
Novel Approach ◽  
Clay Matrix

ABSTRACTAncient fermented food has been studied based on recipes, residue analysis, and ancient-DNA techniques and reconstructed using modern domesticated yeast. Here, we present a novel approach based on our hypothesis that enriched yeast populations in fermented beverages could have become the dominant species in storage vessels and their descendants could be isolated and studied today. We developed a pipeline of yeast isolation from clay vessels and screened for yeast cells in beverage-related and non-beverage-related ancient vessels and sediments from several archaeological sites. We found that yeast cells could be successfully isolated specifically from clay containers of fermented beverages. The findings that genotypically the isolated yeasts are similar to those found in traditional African beverages and phenotypically they grow similar to modern beer-producing yeast strongly suggest that they are descendants of the original fermenting yeast. These results demonstrate that modern microorganisms can serve as a new tool in bio-archaeology research.IMPORTANCESo far, most of the study of ancient organisms has been based mainly on the analysis of ancient DNA. Here we show that it is possible to isolate and study microorganisms—yeast in this case—from ancient pottery vessels used for fermentation. We demonstrate that it is highly likely that these cells are descendants of the original yeast strains that participated in the fermentation process and were absorbed into the clay matrix of the pottery vessels. Moreover, we characterized the isolated yeast strains, their genomes, and the beer they produced. These results open new and exciting avenues in the study of domesticated microorganisms and contribute significantly to the fields of bio- and experimental archaeology that aim to reconstruct ancient artifacts and products.

scholarly journals Application of yeast with reduced alcohol yield for sparkling wine production

2019 ◽  
Vol 12 ◽  
pp. 02021 ◽  
Author(s):  
M. Schmitt ◽  
S. Broschart ◽  
C.-D. Patz ◽  
D. Rauhut ◽  
M. Friedel ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Wine Industry ◽  
Sparkling Wine ◽  
Alcohol Content ◽  
Wine Production ◽  
Alcohol Production ◽  
Volatile Acidity ◽  
Yeast Strains ◽  
Lower Alcohol ◽  
Commercial Yeast

Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.

scholarly journals Characterization of Ethanol Producing Yeasts for Their Efficiency in Ethanol production, Salt Tolerance, and Utilization of Glucose and Xylose

2020 ◽  
Author(s):  
Jarina Joshi ◽  
Tribikram Bhattarai ◽  
Amar Yadav ◽  
Lakshmaiah Sreer
Keyword(s):  
Salt Tolerance ◽  
Ethanol Production ◽  
Yeast Strain ◽  
Production Efficiency ◽  
Rrna Gene ◽  
Mrna Levels ◽  
Salt Tolerant ◽  
Alcohol Production ◽  
Yeast Strains

Abstract Yeasts are the mainstay in ethanol production industry. Search for efficient yeast strains that are salt tolerant and utilize both hexoses (glucose) and pentoses (xylose and arabinose) is important in fermentation industry. In this regard,12 yeast strains, viz., CDBT1-12, were isolated from various sources and characterized. Molecular characterization of the yeast strains was done by sequencing 26S rRNA gene, D1D2 region. Out of 12 isolates, 10 were found to be Saccharomyces cerevisiae , CDBT7 was Wikerhamomyces anomalous , and CDBT8 was Cyberlindnera fabianii . The yeast isolates were characterized in terms of their ethanol production efficiency, salt tolerance and ability to utilize of glucose and xylose. All the strains were found to be good ethanol producers. Yeast strain CDBT2 was found to have tolerance for high salt (up to 15%) and ethanol (up to 16%) concentrations. Yeast strain CDBT7 was found to utilize both glucose and xylose without compromising on ethanol production efficiency. The CDBT7 strain was also salt tolerant (up to15%).Yeast strain CDBT2 when grown in an electrochemical cell with low levels of applied external voltage, alcohol dehydrogenase (ADH1) and pyruvate decarboxylase (PDC1) mRNA levels were increased by 2.78 ± 0.80 and 1.12 ± 0.37 fold, respectively. We believe, the latter observation is novel and it has not been reported previously. It also further supports our previous observation of increase in level of alcohol production by CDBT2 strain in the presence of applied electrical current.

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